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Restaurant Manager Average Salary

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Job Description for Restaurant Manager

A Restaurant Manager holds many responsibilities such as making sure the equipment in the restaurant is up to date, as well as the hiring and firing of employees. Also, the restaurant manager must make sure that all safety procedures are being performed by all employees. They must make sure that the restaurant has met all of the safety codes, such as making sure that the restaurant is clean, the food is being handled properly, and the fire exits and procedures are clearly enforced. Most of all, restaurant managers generally have a high school education, but there are a few that have higher degrees in culinary arts. Most restaurant managers have prior restaurant experience before becoming a restaurant manager. They usually work indoors inside of the restaurant. They typically are supervisors to cashiers, front-line staff, cooks, greeters, and frequently their supervisor will be the general manager. The hours of a restaurant manager vary, depending on the hours of operation of the restaurant. However most restaurant managers are there before the restaurant opens, and they are there when the restaurant closes. They are in charge of making sure that all monies are accounted for. The restaurant manager must be willing to put in extra or overtime hours if needed. Also, if there is a problem within the restaurant with the customers, the restaurant manager usually resolves the problem. The restaurant manager frequently takes continuing education courses in customer service, management, accounting, bookeeping, etc. A restaurant manager always has to stay on top of his or her skills. It is not unlikely that a restaurant manager may have to attend regional or district conferences for his or her restaurant. Clearly, being a restaurant manager is a challenging and involves many responsibilities.
Restaurant Manager Tasks
  • Maintain all reservation systems and book to accommodate business demands.
  • Maintain schedules, payroll and other administrative support to maintain food and beverage cost controls and inventory.
  • Organize and conduct pre-shift and departmental meetings daily.
  • Hire, train and develop all restaurant staff.
  • Create side work assignments and ensure completion with wait staff.

Key Stats

5-9 years
10-19 years

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